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Crockpot Chicken Tortilla Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 1 (10 oz) can diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Tortilla chips, for serving
  • Shredded cheese, avocado slices, fresh cilantro, and lime wedges, for topping

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the black beans, corn, and diced tomatoes with green chilies on top.
  • Pour in the chicken broth. Sprinkle the chili powder, cumin, garlic powder, and salt over everything.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and shreds easily.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to combine.
  • Ladle the soup into bowls and add tortilla chips plus any desired toppings right before serving.

Notes

Use the diced tomatoes with green chilies for built-in flavor and mild heat. If the soup tastes too thick after shredding the chicken, stir in a splash more broth. Leftovers reheat well on the stovetop with a little extra liquid to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker